Black-Eyed Pea Soup, full of carrots, celery, onions, and collard greens, is the epitome of a lucky New Year's Day dish.

With black-eyed peas for luck and greens, which symbolize money, you can't go wrong with this nutritious and delicious soup to welcome in the new year.

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There aren't many meals that are as full of all things good for you and as tasty as this one, and with luck thrown in, well, you have hit the jackpot of comfort foods.

1 pound dried black-eyed peas, soaked overnight in water to rehydrate

1 cup ham, cubed, or one ham hock or ham shank

1 can diced tomatoes and green chilies, Rotel

2 cups fresh collard greens, rinsed and cut into ribbons

Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.

Add olive oil to a large Dutch oven or pot over medium heat. Add the onions, carrots, celery, ham, ham hock, or ham shank when the oil is hot. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.

Add the red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.

Serve immediately with hoecakes or cornbread.

Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking and hospitality blog. Check out her recipes by visiting gritsandpinecones.com.

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